Winter Recipes – Soups

This winter, stay healthy and vibrant with wholesome, hearty recipes! Source Centre is posting recipes throughout the month of January to give you something to look forward to on those cold winter days.

Also, we are inviting our clients to participate by emailing in their favourite winter recipes. The best recipes are awarded amazing prizes, so email us today at health@sourcecentre.ca.

From Lana: I love hearty (but healthy!) soups and stews in the wintertime. When I came across this book by Nava Atlas, I was thrilled. Soups for all seasons, yes! Sometimes, the combination of flavours seems strange to me but somehow it seems to work.

A little note on the wonders of Millet: it’s alkalinizing and warming. It is also one of the most cleansing grains. It dissolves in a really nice way when it’s cooked. Enjoy it in soups, stews, or as a grain addition to any meal!

2) Add diced (and peeled) vegetables into the pot and add water until most content is covered. Heat under medium-high setting until all vegetables are tender (20~30 minutes).

3) Puree half to 3/4 of the heated stew with a high-speed blender, then add the blended mix back into the pot. (THIS STEP IS OPTIONAL)

4) Add the remaining (spices and salt) into the pot. Spices amount varies depend on volume of stew. Heat the stew at a low setting for another 15 minutes (or until vegetables are soft and mushy enough if stew was not partly pureed as step 3 mentioned)

Curried Millet-Spinach Soup

(adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas)

Ingredients

2 tbsp of olive oil

1 medium onion, chopped

2-3 cloves of garlic, minced

1 tsp ginger, grated

2 tsp curry powder

1/4 tsp cinnamon

3/4 cup millet

2 medium potatoes, diced

1 large carrot, diced

2-3 tomatoes, chopped

6 cups of water or stock

1 bunch of spinach, coarsely chopped

2 tbsp parsley, finely chopped

Juice of 1/2 or whole lemon

Salt and pepper to taste

Preparation:

– Rinse the millet and leave to soak.

– Heat oil in soup pot. Add onion and fry until golden

– Add garlic and ginger and fry for 1 minute, stirring so that it doesn’t stick or burn

– Add the curry and cinnamon and fry for a minute, again being careful not to burn. Enjoy the fragrance!

– Put in millet (without soaking water), potatoes, carrot, tomatoes and stock. Stir it up and bring to a rapid boil. Then lower heat and simmer about 45 minutes or until veggies are tender. Check in and stir it a few times.

– When veggies are tender, add spinach, parsley, lemon and salt and pepper. Cook another 10 minutes or so. Add more water if too thick. Enjoy!!!